BISCUITS

Radio Record, Volume XII, Issue 33, 27 January 1939, Page 18

BISCUITS

Iv

Chef

FTER all our preparations for the festive season, the thought of still more cooking 1s not at all attractive. But we must make some provision for the family. Why not biscuits? The biscuit tin is an institution which defies the modern demands for change, and there is little doubt that this happy condition is attributable to the wide variety of biscuits from which the housewife may choose in order to win the approval of the entire family. The popular film star, Richard Greene, might like Queen Victoria’s plum pudding, but I know of a family in the King Country who are very fond of the Queen’s scones. This recipe has been used ever since Queen Victoria first went to.Balmoral for her summer holidays. A tablespoon of butter’ is rubbed inte one pound of flour, then two tablespoons sugar, i teaspoon baking soda and two teaspoons of eream of tartar are added. Beat up one egg with a cup of milk and mix with the dry ingredients, roll out about half an inch thick, cut. into rounds two inches in diameter, brush over with: milk (or.

milk and egg), and bake in a quick oven fifteen minutes. These seones are usually eaten hot and ‘merely buttered, but occasionally jelly. or jam is served. . Scones are the same the world -over; and- New Zealand is essenti‘ally a scone-loving country-every woman makes scones, dashing them through on the shortest notice, but with such a hot oven it isn’t economical to make scones alone in a gas oven. There are several biscuity re-eipes-the rolled oat shortcake for instance-that can be popped in when the oven is out if time permits. The electric oven of course is famed for the variety of cooking that can be accomplished when all elements are turned off. The prize this week has been awarded to Mrs, A..C. Campbell, Opuawhanga ~ R.D., Hikurangi, North Auckland, for her splendid recipe for bread rolls. In addition to being delicious eaten hot, cold crispy bread rolls are always an aeceptable adjunct to your tea table. oo Coconut ‘Biscuits rpWoO cups wholemeal flour, 1 cup * white flour, 1 teaspoon baking powder, % teaspoon salt, 1 cup desiccated coconut, % cup butter ‘or butter substitutes, 2 cup brown sugar, 2 or 3 tabiespoons milk, 1 teaspoon grated yellow lemon rind. Cream the'butter and sugar, add the grated lemon rind, coconut, wholemeal, sifted white flour, salt and baking powder, and* sufficient milk to form a stiff paste. Mix evenly, knead well, and roll on a lightly floured board. Cut into rounds, place on buttered baking trays, prick the surface with a fork, and bake slowly in a moderately hot oven till evenly brown and crisp. Leave on trays till cold, and store in an air-tight container lined with a greaseproof paper. : :

Butter Biscuits QIx oz, sugar, 80z. butter, 1 egg, 100z. flour, pinch of salt, 4 teaspoon baking powder, % teaspoon mixed powdered spice, 1 tablespoon melted chocolate, 202. blanched chopped almonds, i tablespoon castor sugar. . Cream the butter and sugar, add the egg yolk, melted chocolate, sifted flour, salt, baking powder, and spice. Mix thoroughly and

spread over a buttered swiss-roll -pan, making a layer of about jin. thickness, Whisk the egg white to stiff froth, fold in 1 tablespoon

castor sugar, spread over the paste and cover meringue with blanched chopped almonds. Bake slowly in moderately hot oven for 25 to 30. minutes till firmly set and light brown, then cut the hot mixture into neat finger-lengths and leave on tray till cold. Biscuit Mixture FouR OZS. (4 cup) butter, 4oz. % cup) sugar, 1 egg, flavouring as required, 80z. (2 level cups) flour, 3 teaspoon baking powder, ‘pinch of salt. Cream butter ana sugar thoroughly, gradually add beaten egg, flavouring, sifted flour, salt and baking powder, mixing to firm smooth paste. Roll thinly on lightly floured board, cut into required shapes, brush surface with milk or beaten egg, or decorate as required, and place on buttered baking trays. Cook in a moder--ately hot oven for 15 to 20 minutes till lightly brown and crisp, leave on trays till cold, and store in dry greaseproof-lined containers. This mixture is a suitable foundation mixture. for vanilla, Iemon, orange, coffee, chocolate, nut, date, caraway, . cinnamon, spice, or plain biscuits. . Almond Biscuits FOUR OZS. butter, 602. sugar, 80z. flour, 40z. ground — almonds, 2 eggs, 8 tablespoons sifted icing sugar, 20z. chopped scorched almonds. Cream the butter and. sugar thoroughly, add the egg yolks, sifted flour, ground almonds, and mix to 2 smooth, firm paste. -Roli on lightly floured board.to about 4% _ineh thickness and cut into fingerlengths or smali rounds. Bake. on buttered baking’ trays in moderate-

ly hot oven till crisp and tightly browned, and leave on trays till cold. Mix the egg whites and sifted icing sugar to a smooth icing, spread a thin-layer on each biscuit, sprinkle with chopped scorched almonds; and, leave till firmly set before serving. ~~ Fruit Rice ISSOLVE one packet orange "~ jelly crystals in 2 cups. hot ‘water. When cold, whip until foamy and thick, then fold in 1 cup cold cooked rice and 1 cup chopped raisins, dates and preserved ginger, mixed. Put into 2 elace dish and serve with lemon,

G flavoured cuetard:

-Nirs.

E.

J.

(Mo-

tueka).

Macaroon Cake QUARTER-POUND butter, "2% tb. sugar, yolks of 3 eggs, pinch of salt, 1 cup flour, 1 heaped teaspoon baking powder, 2 cup milk, 1 teaspoon essence of yanilla. Cream butter and sugar, add yolks of eggs and beat well; then Anur aalt baking powder and

milk alternately, lastly flavouring, Put this in @ well-buttered and floured cake tin. Top Mixture.‘Beat the egg whites stiff, then add 3% teacup of 1A sugar and 1 cup of shredded coconut. Spread this over evenly, and bake in @

moderate oOvreR

40 minutes.-

Miss

A.H.

W.

(Par-

nell).

Wine Finger ALF-CUP butter, 4 cup sugar, 1 level cup plain flour, 2 cup self-raising flour, i egg, pinch of salt, 2 dessertspoons sherry or 1 dessertspoon each of sherry and brandy, 1 tablespoon blanched chopped almonds, 1 desseritspoon castor sugar, % teaspoon powdered cinnamon. Cream the butter and sugar, add the egg yolk, liquor and _ sifted fiour and salt. Mix evenly, knead till smooth, roll to about 43-inch thickness on lightly floured board. brush surface with egg white, and sprinkle with thick layer of sifted cinnamon with dessertspoon castor sugar, and the chopped nuts, pressing firmly into the mixture with rolling pin. Cut into strips about 1 inch by 3 inches, place on buttered baking trays and bake slowly till lightly browned and crisp. Leave on trays till cold before storing in airtight containers. Cornflake Nutties ALF CUP butter, 2 cup sugar, .1 egg, 2 tablespoons milk, 13 cups flour, 1 teaspoon baking powder,. pinch of salt, % cup sultanas, 1 tablespoon chopped candied peel, 2 cups cornfiakes. « Cream the butter and sugar, gradually add the beaten egg, then milk, cleaned _ sulianas, chopped peel, sifted flour, salt and baking powder, and mix evenly. Lift teaspoonsful of the mixture into cornflakes on paper, and toss till completely covered, Place on buttered baking trays, bake in a ‘moderately hot oven till lightly brown and crisp, cool on trays, and store in airtight tins.

Recipes By Chef « Continued from opposite page.

Pickled Damsons FIVE LBS. damsons, 4 lb. sugar, 1% pints vinegar, 2 doz. cloves and a little cinnamon. Boil sugar, vinegar, cloves and cinnamon together and pour over damsons in an earthenware jar or bowl. Stand 24 hours. Strain off liquid and boil it again. Pour back: on damsons and stand another 24 hours; then boil all together for 5 minutes. Bottle and seal, This is a sweet pickle, but less sugar could be used, Nice

with coid meat.-

~Mrs.

N.

B.

Tara-

naki).

Apple Snow ° EEL, slice and core 3 large cooking apples. Stew gently with a little water’ and sugar. When soft rub through a sieve on to a packet lemon jelly crystals. Stir till dissolved; then add the stiffly whipped whites of 2 eggs. When set, serve with cream or

custard:

Miss

W.

, (Kamo).

Swiss Roll TPAKE the flesh from the bones of a cold, boiled rabbit and mince it well. Mix with one small cup of rice, boiled and drained but still hot, one chopped onion, pepper, galt, chopped parsley and one teacup of white breadcrumbs, Stir all well together and bind with one fresh egg. Form into a roll "on a greased tin. Take a larre slice of fat bacon

and spread it over the roll. Bake in @ brisk oven for one hour. Remove the bacon, slice the roll thinly and serve with salad or vegetables. This roll is very nice for breakfast or dinner as a ehangee from the ordinary stewed

rabbit:

~Mrs,

J.H.

M.

(Hamilton

East).

Puffed- Wheat QuUARTER-LB. butter, % cup sugar, 1 egg, 1 cup self-raising flour, few drops almond essence, and vanilla essence, 2 cups puffed wheat. Cream the butter and sugar, gradually add the beaten egg, essences, sifted flour with pinch of salt, and the puffed wheat. Mix thoroughly and place teaspoonsful of the mixture on buttered baking trays, Bake slowly in moderately hot oven, leave on trays till cold, and store in airtight containers lined with greaseproof paper.

Greengage Jam Qix lb. rather unripe greengages, 1 pint of water, 3 Ib. sugar to each pound of fruit. Stew the greengages gently in water until they become pulpy, and as the stones rise to the top, take them out and crack them. The kernels should be blanched in a little boiling water to make the skins slip off easily. When the jam is finished, the kernels are put back into it. Weigh the cooked fruit if poss-

ible or, if not, measure it and take three-quarters as much sugar as fruit. Add sugar to fruit and stir until sugar is dissolved; then turn up gas and boil fast for about 25 minutes or until jam sets when tested, Note: The secret of making a really green-coloured jam that looks as nice as it tastes, is to use fruit that is not quite ripe.-

Mrs

J.H.

M.

(Hamilton East).

Cabbage Pickle UT up finely one large white cabbage and four onions. Sprinkle with salt and stand 24 hours. Drain. Boil cabbage and onions 20 minutes in one quart vinegar. Mix together 4 cup flour, 2 cups sugar, 1 tablespoon curry powder, 2 tablespoons mustard in @ pint vinegar. Add to cabbage and onions and boil five minutes.

A delicious pickle:

Mrsa

N.

B.

(Taranaki).

Chocolate Crusties CREAM together 3 gablespoons butter and 4 cup sugar, then work in 1 cup flour, 1 teaspoon baking powder, 3 tablespoons grated chocolate (or 4 teaspoons cocoa) and enough milk to make.a stiff dough. Roll out to about % in, thick and cut into biscuits. Brush each one with milk. Press half a walnut in the centre of each, sprinkle on coconut, and sugar and bake in a moderate oven

about 20 minutes.

Mrs.

A.

C.

(Hikurangi).